Curry or Porial is a vegetable prepared as a side dish. Its does not contain any gravy. A great many varieties of currys can be cooked with any vegetables under the sky! Two or four varieties of curries, are usually prepared in great luncheons. Varieties include the mildly seasoned sautéed or boiled vegetables. Fresh grated coconut may or may not be added. The second is the roasted or fried variety. Senai Kizhangu curry is a mix of both, and is first boiled and then roasted.
Ingredients:Elephant Yam – 250gms
Turmeric Powder – ¼ tsp
Asafoetida – 1 pinch
Tamarind – 1 small marble size
Salt – 1 tsp
Oil – 2 tbsp
Mustard Seeds- ½ tsp
Black Gram Dal – 1 tbsp
Red Chillies – 4
Curry Leaves – A few
Method
1. Rub your palms with oil (beware, if you don’t do this, yam causes itching!) and cut the yam into small pieces, discarding the rough skin.
2. Boil the yam in adequate water with tamarind, turmeric powder and asafoetida.
3. When the yam is cooked add salt and boil it for a few more minutes and drain the water.
4. Heat oil in a pan and add the mustard seeds.
5. After it splutters add the black gram dal until it turn golden.
6. Add broken red chillies and fry till crisp.
7. Add curry leaves and then the cooked and drained vegetable.
8. Saute it with a spatula until it becomes dry.
9. If you want the curry to be crisp add 2 more spoons of oil. Cook this on low flame till it becomes crisp, mixing occasionally.
Enjoy as a side dish with the main course.
